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I’m a day late on the 4th of July picnic food post, but last night was hurricane weather- not peach and blueberry shortcake weather. Today was a little re-do with clear skies, sunshine and fresh peaches for dessert!

2 cups flour

6 Tbs coconut oil

3 Tbs baking powder

pinch of salt

2/3 cup milk of choice

about 1 Tbs butter

Preheat oven to 450. Mix dry all ingredients together, until it forms a soft dough. Spread into greased 8×8″ pan and add bits of butter around the top. (Not totally necessary, but makes for a golden crust). Put the pan into the oven and cook for 12-15 minutes. Let cool before topping with fruits.

1 to 2 ripe peaches

handful of blueberries

1 tsp vanilla

Cut up peaches how you like, put into a bowl with blueberries and mix around with vanilla.

Once cool, top the shortbread with yogurt (I used sheep’s milk yogurt mixed with a dash of vanilla) and fruit mixture. Best served on a warm, sunny, summer day, after a dip in the ocean!

Spirulina, the luscious dark green super algae fills this smoothie with beta carotene (antioxidant protection, anti-cancerous properties) Anti Aging power- with a high nutrient value of iron (the most common mineral deficiency- essential to build strong bodies) and magnesium (helps our bodies combat stress). For every 1- grams of spirulina, 70% of your daily requirements for iron, vitamin A, B complex, D and K. Spirulina also aids the body in absorbing other nutritients ( such as the hemp hearts, spinach and bee pollen in this super smoothie!)

Spirulina is the highest known source of vitamin B-12 (essential for healthy nerves and tissues).

This smoothie is packed with nutrients, but also Protein! Spirulina carries 60% of its weight in protein! It also stimulates beneficial probiotics in your gut, to promote a healthy digestive system!

A few weeks ago when I suggested making pancakes for breakfast, my man informed me that they were not his favorite. (Too doughy, and not filling enough, to be correct). For a foodie gal like myself, this came as a shock, but I’m always up for a challenge.

Quinoa came as the perfect ingredient! Making these my new go-to pancakes- filling, and not too doughy, for everyones liking!

1/3 cup almond meal

1/2 cup cooked quinoa

1/3 cup flour

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

2 eggs

1/2 cup milk (I used almond)

1/2 cup yogurt

coconut oil or ghee for cooking

Combine dry ingredients in a bowl.

Beat eggs together, and add the milk and yogurt.

In a cast iron pan, heat up a small pat of oil or ghee over medium heat. Pour about 1/4 cup into pan, repeat with however many fit into your pan, cook until bubbles form on top- flip and cook until golden.

Its springtime which means daffodils have been picked {and are in vases on every surface of my house} and mint is peeking up from the winter! In honor of the mint thats about to take over the lawns, this minty, cacao smoothie!

A gorgeous day and a craving for sesame oil & nori left me no choice but to make sushi. Don’t you love it when you have the right ingredients in the house to make exactly what you’re craving?! Perfection.

Seaweed is something I love and need to eat more of. Nori, wakame, kombu, dulse- these luscious mineral rich sea dwellers are filled with protein, B vitamins, calcium, magnesium, iron, iodine, and have anti-inflammatory properties to sooth your insides while radiating your outsides! Healing properties of seaweed include everything from cancer, to lowering cholesterol, detoxifying the body from heavy metals and weight loss.

Sushi is usually made with NORI- which is fairly mild, and punches an extra radiant skin punch, as its filled with all the Omega-3’s, and anti-inflammatory compounds.

I don’t know how I’ve gone the past few years without putting a curry recipe up here. I make curry at least once a week, usually when I have a bunch of veggies ready to be used, since its good with pretty much anything! Curry is also one of those dishes that tastes better the next day- hence the reason we take it to lunch so often!

I’m always down for a bowl full of veggies, but especially covered in coconut milk, curry powder & turmeric.

Curcumin, the main, health-boosting ingredient in turmeric that is responsible for its gorgeous golden color, has antioxidant, anti-inflammatory, and healing properties. It helps protect your liver form toxins, lowers cholesterol, is a natural pain-killer, and even helps soothe an upset tummy by aiding digestion!

Turmeric is also an antiseptic, meaning it speeds up the healing of wounds, both on the inside and out! This golden root has also been used in Chinese medicine for centuries as a natural anti-depressant: How could you be sad with this beaming ray of sunshine in your presence!?

My recipe for curry is very basic, and very delicious: Feel free to use anything you have laying around, my ingredients are always optional~

1 head of broccoli or cauliflower (or both!)

1/2 fennel bulb

1 large sweet potato

1 zucchini

2-3 carrots

1 bell pepper

1 yellow onion

a few cloves garlic

handful of spinach

1/2 cup lentils

1 can full fat coconut milk

2 tsp curry powder

1/2 tsp turmeric

salt & pepper to taste

Chop all the veggies how you like them, and saute onion, garlic, bell pepper in a large pot until softened. Add chopped sweet potato, fennel, zucchini, carrots and broccoli. Pour 1 cup of water into the pan, cover and let sit until bubbling. Turn down heat, add coconut milk, spices and lentils, cover and let sit over low heat for about half an hour. Once lentils are ready, add in handful of spinach until wilted and and enjoy with a yummy yogurt dill sauce, or on top of quinoa! *This makes a lot, so enjoy some the next day as leftovers!

I wish you could smell this banana granola from my kitchen right now. The oven opened and the smell of fresh banana bread poured out. Delicious, comfort-food-turned into a nutrition-packed granola!

This granola uses lots of nuts and seeds, but the one highlighted today is Pumpkin seeds! Pumpkin seeds pack quite a nutritious punch:
They’re high in iron (blood building & energy boosting), magnesium (a natural relaxant), tryptophan (serotonin-producing, sleep-enhancing), protein (plant based & easily digestible), Pumpkin seeds also have high levels of omega 3 oils, anti-inflammatory properties and fiber! Not only for Halloween, pumpkin seeds can be used all year-round!

2 cups oats

1/2 cup pumpkin seeds

1/2 cup sliced almonds

1/2 cup shredded coconut

1/2 cup walnuts

sprinkle of chia seeds (optional)

4 Tbs. coconut oil

4 Tbs. maple syrup, or honey

1/2 tsp vanilla

sea salt

2 ripe, mashed bananas

Heat oven to 400. Combine nuts, oats and seeds in a large bowl. Heat coconut oil until liquid, and mix in separate bowl with maple syrup and vanilla. Add liquid mixture to dry, sprinkle with a pinch of salt and add mashed bananas. Pour into baking sheet and cook for 15-20 minutes, until golden brown and smelling comforting. Let cool, and enjoy!